Anglesey Eggs

This is a divine blend of leeky, cheese, potato and egg goodness. The Welsh now how to make a lovely warming meal.

Ingredients

• 750g potatoes, washed and pricked all over with a fork
• 4 leeks, washed trimmed and finely sliced (about 500g)
• 2 tbsp olive oil
• 40g butter
• 40g plain flour
• 400ml milk
• 10g fresh chives, finely chopped
• 170g caephilly cheese
• 6 eggs

Method

1. Pre-heat the oven to 180 degrees Celsius
2. Microwave potatoes on high power for 12 minutes.
3. While the potatoes cook, fry the leek gently in the olive oil over a medium heat.
4. In a separate sauce pan, make a roux with the butter and flour in a pan and then whisk in the milk a bit at a time until you've got a smooth sauce.
5. Crumble 140g of the cheese into the white sauce and stir until melted.
6. Use a potato ricer to mash the microwaved potatoes and mix with the leeks.
7. Press the potato and leek mixture into a large oven proof dish and then cover with the sauce and finally the rest of the cheees.
8. Bake for 15 minutes until cheese is starting to crisp.
9. While that bakes, steam the eggs in their shells for 7 minutes.
10. Chill the eggs in an ice bath for at least 2 minutes.
11. When the dish in the oven is starting to crisp up, remove it from the oven.
12. Make six dents in the top, peel the eggs and then carefully place them in the dents.
13. Garnish with the chives and serve immediately.

Serves 4.